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Old 07-09-2012, 12:45 PM   #11
arnoldk2
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Feb 2011
Reading, Massachusetts
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That is okay if you don't agree with me. What I said was consistant with what I've read and what I've heard from Jamil Zanesheif and John Palmer.

 
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Old 07-09-2012, 12:55 PM   #12
Erroneous
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Jan 2011
Tallahassee, Florida
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If there isn't any fermentation activity then I'd definitely add some smack packs, or us-04. Dry yeast are cheap and have high cell counts, plus 04 is a good generic yeast. Other than off flavors it may take a long time to finish fermenting if it does at all without more yeast.

 
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Old 07-09-2012, 12:59 PM   #13
Jdk261
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Apr 2011
Dallastown, Pennsylvania
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Don't get me wrong, I definitely do appreciate your input, I just do not believe that there is "nothing I can do now". Not saying there isn't a chance for off flavors, etc, just saying that I don't think the take away is "you're screwed".

 
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Old 07-09-2012, 01:04 PM   #14
arnoldk2
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Feb 2011
Reading, Massachusetts
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Quote:
Originally Posted by Erroneous
If there isn't any fermentation activity then I'd definitely add some smack packs, or us-04. Dry yeast are cheap and have high cell counts, plus 04 is a good generic yeast. Other than off flavors it may take a long time to finish fermenting if it does at all without more yeast.
I need to clarify, my comment was coming strictly from a flavor stand point. I agree with erroneous when he said pitch more yeast if it doesn't start fermenting or if you get a stuck fermentation. Also, to help ferment this big beer out add oxygen about half way through fermentation. This will help the yeast with fermentation.

 
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Old 07-09-2012, 01:13 PM   #15
arnoldk2
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Feb 2011
Reading, Massachusetts
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Quote:
Originally Posted by Jdk261
Don't get me wrong, I definitely do appreciate your input, I just do not believe that there is "nothing I can do now". Not saying there isn't a chance for off flavors, etc, just saying that I don't think the take away is "you're screwed".
You are definetly not screwed. I've grossely underpitched some beers on purpose to see what I get. Some of those beers have been very very tasty. I was saying you may not get the beer you were expecting but by no means was I saying it wouldnt be a great beer.

 
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Old 07-09-2012, 02:31 PM   #16
Jdk261
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Apr 2011
Dallastown, Pennsylvania
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I'll update later tonight with which method I chose to add more yeast.

Again, thanks for everyone's input.

Stay tuned...

 
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Old 07-09-2012, 11:03 PM   #17
Jdk261
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Apr 2011
Dallastown, Pennsylvania
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Ok, so I stopped at the LHBS on my way home from work and picked up 2 more packs. I plan to dump one in right away, and make a starter with the other tonight. Hopefully I'll be able to pitch the starter by Wednesday.

 
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Old 07-10-2012, 01:05 AM   #18
sweetcell
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Jan 2012
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Quote:
Originally Posted by Jdk261 View Post
Ok, so I stopped at the LHBS on my way home from work and picked up 2 more packs. I plan to dump one in right away, and make a starter with the other tonight. Hopefully I'll be able to pitch the starter by Wednesday.
you should be able to pitch your starter after 12 hours, certainly no more than 18. hit it with pure o2 or with an aeration stone, if you can. use a stir plate, if not shake the dang thing as often as you can. watching TV? shake it. reading? shake it. jogging on the treadmill? hold it. etc...
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Old 07-10-2012, 02:47 AM   #19
Jdk261
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Apr 2011
Dallastown, Pennsylvania
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Shaking and watching the home run derby

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Old 07-10-2012, 04:29 PM   #20
Jdk261
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Apr 2011
Dallastown, Pennsylvania
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Since my office is close to home, I came back for lunch and to pitch my starter. When I finally got to my carboy, it was furiously fermenting away and had a nice krausen going. Should I pitch the starter anyway or wait for the krausen to drop and then hit it with the starter?

At this point, there are 2 smack packs in the fermenter, I assume I'll need more yeast to get it to ferment out.

 
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